Annis Black Bean Chili Recipe

Ingredients for Annis Black Bean Chili

• Ground Turkey
• Dried Black Beans
• 2 tablespoons olive oil
• Yellow Onion
• Minced Garlic Cloves
• Red Chili Powder
• Ground Cumin
• Greek Oregano
• Kosher Salt
• Fresh Ground Pepper
• Chicken Stock
• 1 tablespoon unsweetened cocoa powder
• sour cream
• Chevre Cheese

How to Make Annis Black Bean Chili

1. Rinse 1 cup (240ml) dried black beans, cover with 4 cups (960ml) water, and simmer until tender (about 45-60 minutes). Drain and set aside. (Alternatively, use 2 (15-ounce) cans of black beans, rinsed and drained).
2. In a large pot or Dutch oven, heat 2 tablespoons olive oil over medium heat. Add 1 medium onion, chopped, and 2 cloves garlic, minced. Sauté until softened, about 5 minutes.
3. Add 1 pound ground beef or turkey (or substitute with 1.5 cups cooked pinto beans for a vegetarian option) and cook, breaking it up with a spoon, until browned, about 5-7 minutes.
4. In a small skillet, toast 2 tablespoons chili powder and 1 teaspoon ground cumin over medium-low heat until fragrant, about 5 minutes. Do not skip this step—toasting enhances the spice flavor significantly!
5. Add the toasted spices to the pot with the meat and onions.
6. Stir in 1 teaspoon dried oregano, 2 cups (480ml) chicken broth, and the cooked black beans.
7. Season generously with salt and pepper to taste.
8. Bring to a simmer, then reduce heat and cook for 20 minutes, or until the chili has reached your desired consistency. Add more chicken broth, 1/2 cup (120ml) at a time, if needed.
9. Right before serving, stir in 1 tablespoon unsweetened cocoa powder and blend well. Do not boil; a gentle simmer is all it needs.
10. Serve hot, topped with a dollop of blended sour cream and chevre (goat cheese). Pair with homemade jalapeño cornbread for a complete Santa Fe experience!
11. For a spicier kick add 1-2 chopped jalapenos while sautéing the onions and garlic